Topping:

1/2cup
mango nectar

1 1/2teaspoons
unflavored gelatin

1 cup
heavy cream

1 tablespoon
sugar

1
ripe mango

Thin strips lime rind, for garnish

Directions

1
of
1
Heat oven to 325 degrees F.

Cake:

1
of
4
Whisk together flour, sugar, baking powder and salt into large bowl. Make well in center; add oil, egg yolks, 1 cup mango nectar, the vanilla and lime rind to the well. Beat with a spoon until smooth.

2
of
4
Using clean beaters and in clean large bowl, beat egg whites, lime juice and cream of tartar until stiff peaks form, about 5 minutes. Gradually pour flour mixture over beaten whites, gently folding in with rubber spatula just until blended; be careful not to overfold or whites will deflate. Pour batter into ungreased 10-inch tube pan with removable bottom.

3
of
4
Bake in 325 degree F oven 55 minutes or until top of cake springs back when lightly touched. Immediately invert pan; let cake cool in the pan until it reaches room temperature.

4
of
4
Turn pan right side up. Run thin knife or spatula around outside edge of pan to release cake; rap pan sharply on counter to loosen cake. Turn cake out; remove bottom of pan.

Topping:

1
of
3
Meanwhile, pour remaining 1/2 cup mango nectar into microwave-safe medium-size bowl. Sprinkle unflavored gelatin over top; let stand 5 minutes to soften. Microwave on high power 30 seconds or until gelatin is dissolved. Pour in heavy cream and sugar; place in freezer for 10 minutes or until the liquid is cool to the touch.

2
of
3
Peel mango with vegetable peeler. Following line of pit, slice flesh from pit. Remove any excess mango flesh that may still be attached. Chop enough fruit to equal 1/2 cup. Slice remaining pieces into 24 slices.